I have a bad habit of buying fruit and then neglecting it. I’ll purchase a few pieces, stick them in the refrigerator, eat fruit for a few days, and then promptly forget that said fruit ever existed. A few weeks later, I may come across a few stray apples or an orange and wonder “Where did these come from?”. The good news is that when I want to make some sort of baked good which requires fruit, I may very well have it laying around. Today’s banana bread recipe was chosen on the basis of cleaning the refrigerator: I found two bananas, and decided that this would be an excellent use for them. Waste not, want not.
Unlike store-bought preparations, this bread isn’t overly sweet. The flavor of the bananas comes through nicely without being overpowered by added sugar. I might add a little bit of cinnamon next time I make this recipe, but it’s perfectly moist and delicious as it is.
- 1/2 cup white sugar
- 1/2 cup shortening
- 2 eggs
- 1 cup mashed banana
- 3 tablespoons buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional)
Preheat the oven to 350 degrees Fahrenheit.
In a medium bowl, cream together the sugar, shortening, and eggs.
Add the banana and buttermilk, and mix well.
Sift in the flour, baking powder, baking soda, and salt, add the nuts to the mixture, and stir until blended.
Pour the batter into a well-greased loaf pan.
Bake for 45 minutes, or until a toothpick inserted in the bread comes out clean.
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